Rosemary lavender pork chops with blackberry sauce

Ingredients:

4 Center Loin Pork Chops

1 tsp Rosemary Sea Salt

1 TBSP Mediterranean Rosemary Rub

1 tsp Pepper, freshly ground

3 TBSP Lavender Infused EVOO

1 TBSP Fresh Rosemary

2 Garlic Cloves, Minced

¼ Cup White Wine 

Juice of 1 lemon

Blackberry Sauce:

2 Cups Frozen Blackberries

¼ Cup Honey

¼ C Lemon juice

1 TBSP Blackberry Barrel Aged Balsamic Vinegar 

1 TBSP Fresh Ginger 

Directions:

1. Mash blackberries in a medium bowl, they should be chunky. 

2. Add remaining ingredients for blackberry sauce. Stir to combine, then add to a small saucepan over medium low heat. Stir frequently for 8-12 minutes. Turn heat off, and cover. 

3. Pat pork chops dry, season with rosemary sea salt, pepper and Mediterranean Rub. 

4. Heat a large skillet over med-high heat, once the pan is hot, add the olive oil. Once the oil shimmers, add the porkchop and sear on one side 2-3 minutes. Flip to the other side and cook for 1 more minute.

5. Reduce the heat to low. Push the pork away from the center and add the rosemary, garlic, lemon juice and white wine. Cover until thoroughly cooked, about 6-10 minutes depending on thickness. 

6. Serve with blackberry sauce on top.